MAKING
1) In a pan, combine water and 1/4 cup butter and heat till water boils.
2) Add flour and salt and stir vigorously.
3) When the mix begins to form a ball, turn off heat.
4) While beating, add in one egg at a time till the mixture is smooth.
6) Using a spoon, cream the ground chicken to a smooth paste.
7) Beat in a pastry mixture and add salt, pepper, and nutmeg to taste.
8) One at a time, beat in the egg whites, 1/2 cup softened butter, and cream.
9) Chill for 6 -€“ 8 hours.
10) To shape quenelles, use a pastry tube or in a dessert spoon by leveling pastry and sliding it into a buttered skillet, or by rolling the paste into cylinders.
11) To cook, quenelles must be covered with boiling salted water and then simmered for 10 minutes.
12) Remove and drain.